No-Bake Pumpkin Spice Cheesecake Bites
What if I told you that you could make the most delicious, adorable, and festive pumpkin dessert for Thanksgiving with absolutely zero baking required? Welcome to your new holiday secret weapon: these No-Bake Pumpkin Spice Cheesecake Bites!
These little bites are pure magic. We’re talking a crunchy, spicy gingersnap crust (a simple “smash” and press!) topped with the lightest, creamiest, most cloud-like pumpkin spice filling imaginable. It’s like a tiny, perfect piece of pumpkin cheesecake, but with a light, mousse-like texture that is completely irresistible. They’re the perfect make-ahead dessert that frees up your oven and is guaranteed to be the first thing to disappear from the dessert table.
Why You’ll Love This Recipe
- No-Bake & So Easy: This is the ultimate stress-free holiday dessert! No worrying about water baths or cracks in your cheesecake.
- Perfectly Portioned: The mini-muffin tin creates adorable, bite-sized treats that are perfect for a party or grazing.
- The Perfect Texture: The contrast between the crunchy, spicy gingersnap crust and the light, airy, creamy pumpkin filling is a total dream.
Step-by-Step Instructions
Let’s make the easiest holiday dessert ever. Here’s how.First, gather your simple, festive ingredients. Just a handful of items for the crust and the no-bake filling.
Next, the “smash!” We’ll crush our gingersnap cookies into fine crumbs and mix them with a little melted butter. This spicy, crunchy mixture gets pressed into a mini-muffin tin to create our perfect little crusts.
Now for the “whip!” This is where the cloud-like texture comes from. We’ll beat cream cheese until it’s smooth, then add our pumpkin, sugar, and spices. In a separate bowl, we’ll whip heavy cream into stiff peaks…
Finally, fold and fill! We’ll gently fold that whipped cream into our pumpkin-cheese mixture. This is what makes it so light and airy! Spoon or pipe the filling into your crusts, then let them chill in the fridge until they’re perfectly set. A final “sprinkle” of cinnamon, and you’re a holiday hero.
Ava’s Notes
- Gingersnaps vs. Graham Crackers: You can use graham cracker crumbs, but the spicy kick of gingersnaps is what really makes these special and taste like fall!
- Chill Time is Key: These bites must chill for at least 3-4 hours (or overnight) to firm up completely. It’s the perfect make-ahead dessert.
- Getting Them Out: Use a small offset spatula or a butter knife to gently pop each cheesecake bite out of the muffin tin once they are fully chilled.
No-Bake Pumpkin Spice Cheesecake Bites
24
servings20
minutes4 hours
An incredibly easy and elegant no-bake holiday dessert. A spicy gingersnap crust is topped with a light, creamy, mousse-like pumpkin spice cheesecake filling.
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Ingredients
- For the Gingersnap Crust:
1 1/2 c gingersnap cookie crumbs (about 25-30 cookies)
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
8 oz cream cheese, at room temperature (very soft)
1 c pumpkin puree (not pumpkin pie filling)
3/4 c granulated sugar
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 c cold heavy whipping cream
For Garnish (Optional): Whipped cream, a sprinkle of cinnamon
Directions
- Make the Crust: In a medium bowl, stir together the gingersnap cookie crumbs, melted butter, and sugar until the mixture looks like wet sand.
- Press the Crust: Firmly press about 1 tablespoon of the crumb mixture into the bottom of each well of a 24-cup mini muffin tin (using a mini liner is optional, but not necessary if you grease it well).
- Whip the Base: In a large bowl, use an electric hand mixer to beat the softened cream cheese on high speed until completely smooth and creamy, with no lumps. Beat in the pumpkin puree, sugar, pumpkin pie spice, cinnamon, and vanilla extract until fully combined.
- Whip the Cream: In a separate, chilled bowl, beat the cold heavy cream on high speed until it forms stiff peaks.
- Fold and Fill: Gently fold about one-third of the whipped cream into the pumpkin mixture with a spatula to lighten it. Then, add the remaining whipped cream and fold gently until no white streaks remain. Be careful not to deflate the air.
- Assemble: Spoon or pipe the pumpkin cheesecake filling evenly over the crusts in the mini-muffin tin, filling each one to the top.
- Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until the bites are completely firm and set.
- Serve: Carefully run a small offset spatula or thin knife around the edge of each bite to loosen, then pop them out. Garnish with a small dollop of whipped cream and a “sprinkle” of cinnamon just before serving.
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